Spicy Lime Chickpea Dip (Print Version)
# Ingredients:
01 -
1/2 teaspoon fine sea salt
02 -
45 ml of olive oil, extra virgin works best
03 -
30-60 ml water, add little by little if needed
04 -
48 grams hot chili Sriracha sauce
05 -
45 ml of lime juice (freshly squeezed)
06 -
3 big garlic cloves, peeled
07 -
1 can (15 oz) chickpeas, washed and drained
08 -
3/4 teaspoon smoky paprika powder
# Instructions:
01 -
Throw the chickpeas, garlic, lime juice, olive oil, Sriracha, paprika, and salt into a high-speed blender or food processor. Blend until completely smooth, and scrape down the sides if stuff gets stuck.
02 -
Pour in water a tablespoon at a time until the mixture’s as thick or thin as you prefer. Food processors tend to need less water than blenders, so adjust accordingly.
03 -
Top it with extras like sesame seeds, chopped herbs, or more olive oil drizzle. Dive in right away or seal in a container and keep it in the fridge for up to 4 days.